Going Veggie

[Amaris]

I really love making jam but don't do it too often now because the price of fruit here is through the roof. I don't even like eating jam, just making it I do like marmalade though and oranges are pretty cheap so I usually make some of that.

I bet the sangria jelly would be great on crackers with brie.

If she makes another batch this summer I can ship you a little pot. She only puts it in tiny little jars because it's so sweet!

I won't lie; at first, I read that from a completely different context than what you likely intended.

 

[thestrangequark]

^ Actually, she does live in Washington State, so if she were so inclined she could legally start growing weed in her garden!

 

[Amaris]

^ Actually, she does live in Washington State, so if she were so inclined she could legally start growing weed in her garden!

She could provide a valuable service to the state!

 

[Pondwater]

Hey J. how's the vegie diet and guerrilla vegie cooking going?

Made papaya and lime jam yesterday..

That looks so yummy!!! Although, I am not a big fan of Papaya, never tried it with lime. And Lime can make most anything taste better, imo.

 

[Mr. Laser Beam]

I am not a big fan of Papaya, never tried it with lime.

But it's the friendliest of fruits!

 

[Sector 7]

Also not a big fan of papaya. That sangria sounds awesome, though!

 

[TEACAKE'S PLEATHER DOME]

It's delicious. It's both zippy and lush.

 

[lurok]

Quince jam and manchego. Match made in heaven. Actually more a jelly than a jam; you can cut it with a knife

 

[TEACAKE'S PLEATHER DOME]

Oh I have eaten SO MUCH quince paste and manchego lurok.. I pretty much lived on that one christmas. A friend of mine makes kilos of quince paste, it's in slabs. And I love sheep cheese anything. Someone recently gave me half a pound of roquefort (250gms) that they got at some cheese industry thing, this stuff is one hundred dollars a kilo here and the only raw milk cheese allowed to be imported. I ate the whole thing in two days, it spoiled me for any other blue. I was just so in love with the sheep milk taste.

What a pig out confession But it wasn't going to last forever! It had to be eaten!

Oh now I want some manchego..

 

[lurok]

. We are such soulmates. I adore roquefort. In fact, any blue cheese. The tarter, the better. Frakk it...any cheese come to think of it.

Now I want some manchego too. And mimolette.

 

[TEACAKE'S PLEATHER DOME]

I've never had mimolette and I'm not sure if we can buy it here in Australia. I know there were court cases to get Roquefort in because of the raw milk (though we make our own raw milk cheeses here). I will ask my cheese connection. One thing I'm getting next week is some Gjetost which I have not had for years, used to eat it all the time as a child. Made from the goat's milk whey apparently.

 

[Sector 7]

I am very lactose intolerant, so I cannot have much cheese. I did learn that aging reduces the lactose content. The longer it ages, the less lactose.

I have developed a taste for smoked cheeses within the last year or so. Thus far, I have tried smoked gouda, smoked swiss and smoked cheddar cheeses. I love them all!

I confess that most of the items mentioned recently are completely alien to me. What are they?

 

[TEACAKE'S PLEATHER DOME]

Probably best to wikipedia them Sector 7 as you'll get lots of photos and info

Tonight I got my Gjetost.



It is very sweet, caramelly, goats milky, fudgy cheese that I'm eating on rye and with a bit of apple and mostly on its own in thin slices. It's pretty unique. One of my earliest childhood memories is of eating Gjetost but I haven't had it in about 10 years so I'm thoroughly enjoying it. We used to peel it with a vegetable peeler and let the transparent slices melt in our mouth. It's made from boiling the whey and cream down to an rich brown evaporated state. I'm sure it is very bad for you

 

[indolover]

Well good for the OP. Nobody needs to eat meat, do they?

 

[indolover]

I'm not the diet police, eat whatever you want, I went through a veggie phase, and my best friend did it for 2-3 years and then started eating good, fresh, natural meats and went to me after it ended, "That was stupid for me, I feel much better now".

As long as you aren't eating only veggies because hurting animals is mean, I don't care what you eat. Because eating plants is hurting the plant, and plants have feelings too. However the history of humans is based on eating meat and plants. Ancient humans were hunters and gathers, ate meat and berries. Then we learned to farm and eat more plants, which is horrible for our teeth, but still hunted too.

And if people wish to develop their own morals, who the fucking hell are you to say they cannot?

 

[Gary7]

Now I want some manchego too.

Ah! I love manchego. Smoked gouda too. I'm very much into brie/Camembert as well, but more specifically Fromager d'Affinois--it has a very interesting taste, a little saltier than typical brie and a double-creme smoothness that is to die for.

 

[thestrangequark]

Now I want some manchego too.

Ah! I love manchego. Smoked gouda too. I'm very much into brie/Camembert as well, but more specifically Fromager d'Affinois--it has a very interesting taste, a little saltier than typical brie and a double-creme smoothness that is to die for.

Manchego is one of my favorites. The older, sharper, and harder, the better! A few slices with some apple, cucumber, and grapes make for a perfect lunch.

 

[Sector 7]

Probably best to wikipedia them Sector 7 as you'll get lots of photos and info

Where's the fun in that? I would much rather we discussed it here. Then I could learn AND enjoy!

Tonight I got my Gjetost.



It is very sweet, caramelly, goats milky, fudgy cheese that I'm eating on rye and with a bit of apple and mostly on its own in thin slices. It's pretty unique. One of my earliest childhood memories is of eating Gjetost but I haven't had it in about 10 years so I'm thoroughly enjoying it. We used to peel it with a vegetable peeler and let the transparent slices melt in our mouth. It's made from boiling the whey and cream down to an rich brown evaporated state. I'm sure it is very bad for you

That's what I'm talking about, teacake! Photos and descriptions to make me drool!

Gjetost seems to be a very decadent pleasure. Where I live, none is to be found, but I can still dream... I have had something similar a long time ago. I am sure it was an imitation of Gjetost, as it was more like a chocolate fudge creamy dessert cheese. I no longer remember the name.

 

[Amaris]

I'd never heard of it until now.

 

[TEACAKE'S PLEATHER DOME]

It's commonly eaten for breakfast in Norway in a variety of ways. You could probably get it anywhere with a scandanavian community.